If you enjoy the flavors of lemon and raspberry you're in for a treat. And I promise it won't be a time consuming thing to make!
I started with a white cake mix and added whole eggs, softened butter in place of the oil and buttermilk in place of the water. Divide evenly into two 8 inch (parchment lined and non stick sprayed) cake pans. Bake as directed. Remove from the oven and run a sharp knife around the edge. Invert onto a piece of waxed paper on a wire rack. Allow to cool completely.
Cut each cake in half and proceed to fill.
For the Lemon filling I used this Lemon Curd recipe with the addition of sour cream to tame the tanginess of the lemons. The raspberry filling is Smucker's Simply Fruit (spreadable fruit).
Refrigerate until firm.
The icing is my favorite. Basic Buttercream with the addition of raspberry Smucker's Simply Fruit. I'm not sure how much I added but add enough to make it a pretty color. It will improve the flavor as well. :)
1 cup shortening (Crisco)
1 cup soft butter
8 cups powdered sugar
2 teaspoons clear vanilla
milk, to desired consistency
Beat until fluffy.
Extra icing can be stored in the fridge for quite a while.
Garnish as desired.